WINGS CHINESE RESTAURANTS

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer, a not commercially packaged bag of raw pork was stored over wontons. The pork was removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In the bin of sugar, the scoop handle was buried in the sugar. The owner corrected. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Employee prepared a dish with reheated shrimp. The employee stated that the dish was finished. The shrimp temperature was 147F. The employee placed the food back in the wok and reheated the food to 175F. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Floor soiled/has accumulation of debris. Under deep fryer

Intermediate - Handwash sink not accessible for employee use at all times. Bucket inside hand wash sink in kitchen. Operator removed Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ice buildup in reach-in chest freezer right end of kitchen.

Basic - Some Ceiling tiles shows damage or is in disrepair in kitchen.

Basic - Walk -in cooler interior/shelves have accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Working container of food ( white sugar) removed from original container not identified by common name in kitchen. Operator labelled container sugar. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork inside white refrigerator in kitchen. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

Basic - Chest freezer have accumulation of soil residues in kitchen next to white refrigerator.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water @80f, operator discarded water. Corrected On-Site

Basic - Some ceiling tile shows damage or is in disrepair in kitchen.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Cardboard used to line food-contact shelves in walk in cooler. Operator removed Corrected On-Site

Basic - Oil container not stored at least 6 inches off of the floor in cook line. Operator elevated Corrected On-Site

Basic - Shelves under prep tables with rust that has pitted the surface in cook line.

Basic - Single-service articles improperly stored. Cases of cups stored on floor in dining room ( closed for customers). Operator elevated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In kitchen at ambient room temperature containers of raw pork (68 - Cold Holding)and raw beef (71 - Cold Holding). Per manager prepped and out less than one hour. Manager moved meats back to walk in cooler. 2) in fliptop unit cooked chicken (47-51 - Cold Holding). Per manager cooked and put in unit approximately 45 minutes. Manager moved to lower cooler to finish rapid chilling. Corrective Action Taken Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw pork over boxes of shrimp in left chest freezer. Manager moved pork off of boxes. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave by end of cook line soiled with food debris. Manager began to clean. Corrective Action Taken